Lamb kofte with pea tabbouleh and garlic yoghurt

AT A GLANCE

  • Serves 4 people

Lamb, pea and mint are a perfect combination for spring. We've given this dish a Lebanese (and gluten-free) twist.

  • Olive oil, for drizzling
  • 250 gm Greek-style yoghurt
  • 1 small garlic clove, crushed
  • Coriander cress, sumac (optional) and lemon wedges, to serve
  •  
  • Lamb kofte
  • 500 gm coarsely minced lamb
  • 1 small Spanish onion, finely grated
  • 2 garlic cloves, crushed
  • 2 tsp baharat (see note)
  • ¼ tsp ground chilli
  • ¼ tsp ground allspice
  •  
  • Pea tabbouleh
  • 500 gm frozen peas
  • 2 Lebanese cucumbers, seeded and coarsely chopped
  • 1 cup (loosely packed) mint, finely chopped
  • 1 cup (loosely packed) flat-leaf parsley, finely chopped
  • 3 spring onions, thinly sliced
  • 60 ml (¼ cup) extra-virgin olive oil
  • 1½ tbsp lemon juice
  • 1 small garlic clove, crushed
  • Finely grated rind of 1 lemon
  • Pinch of ground chilli
01   For kofte, heat a barbecue or char-grill pan to medium-high heat. Combine lamb, onion, garlic and spices in a bowl and season generously to taste. Knead until mixture comes together and is slightly sticky (1-2 minutes). Divide into 12 balls and thread onto metal skewers.
02   For pea tabbouleh, cover peas with boiling water in a bowl, then strain and pulse in a food processor until coarsely crushed. Combine in a bowl with cucumber, herbs and spring onion. Whisk olive oil, lemon juice, garlic, lemon rind and chilli in a bowl to combine and season to taste. Add to salad just before serving, tossing lightly to combine.
03   Drizzle kofte with oil and grill, turning occasionally, until browned and just cooked through (5-6minutes). Rest for 5 minutes.
04   Combine yoghurt and garlic in a small bowl, season to taste and drizzle with olive oil. Scatter kofte with coriander cress and sumac, and serve with pea tabbouleh, yoghurt and lemon wedges.
NoteBaharat, a Middle Eastern spice mix, is available from Herbie’s Spices (herbies.com.au) or Middle Eastern delicatessens.

Topics:

YOGHURT, MAIN, MINT, PARSLEY, SPRING

Recipe:

MAX ADEY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Sep 2017

Sep 2017

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